This recipe was adapted from Dining at the White House (Life Reloaded, 416 pages, $35).
This dressing was served on a first-course salad that accompanied an artichoke mousse at a
White House luncheon honoring the spouses of members of the North Atlantic Council in April
1999.

Spread the pumpkin seeds on a rimmed baking sheet. Toast in the oven for 8 to 10 minutes, until
lightly browned. Cool completely, then coarsely chop.

Meanwhile, place the tomatoes in a blender; puree until smooth. With the motor running,
gradually add the oils, the vinegar and a pinch each of salt and pepper; puree to form an
emulsified dressing. Transfer to a container; stir in the toasted, chopped pumpkin seeds.

Taste for seasoning; for more of a nutty flavor, add a bit more pumpkin seed oil.

Note: To peel the tomatoes, use a small, sharp knife to cut an X at the bottom. Drop into a bowl
of just-boiled water; let sit for a few minutes. The peel should start to curl where the X is.
Transfer to a bowl of cold water or let cool, then discard the peel.